*Sherri* Profile - Allrecipes.com (10804104)


Home Town: Central, Florida, USA
Living In: Winter Springs, Florida, USA
Member Since: Oct. 2006
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Photography, Reading Books
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Mexican Chicken Quinoa Salad
Crunchy Pineapple Smoothie
Scott's Grilled Salmon
Savory Spanish Potato Salad
Quick Taco Salad
Strawberry Avocado Salad
McDonald's(R) Tartar Sauce Copycat
Pasta Salad with Homemade Dressing
Amazing Mexican Quinoa Salad
Corned Beef Special Sandwiches
About this Cook
Now that my husband and I are retired, we have really been enjoying cooking meals together...well he does the grilling and I do the rest :-). We especially love cooking and entertaining outdoors and living in Central Florida allows us to do that all year long. We have two grills and a smoker and have tried just about everything on a grill at least once.
My favorite things to cook
I love to eat and cook just about anything, but would have to say Mexican food is my passion...nice and spicy. However, I love colorful food, with lots of fresh veggies, so anything I can get a bunch of fresh herbs and veggies in will be on my menu.
My favorite family cooking traditions
We did a lot of camping when our boys were growing up and all of us sitting around the open fire pit cooking dinner are my fondest of memories. Thanksgiving might by the popular family tradition, but I enjoy the relaxation of backyard BBQ's with the family...and you can do that more than once a year!
My cooking triumphs
I've never burnt the house down.
My cooking tragedies
I almost burnt the house down. ;-)
Recipe Reviews 667 reviews
Mexican Chicken Quinoa Salad
Followed the recipe as written with the exception of adding the whole bell peppers. I made this up the night before, waiting to add the avocados then next day when I served it. I make with my own taco seasoning blend adapted from 'Famous Taco Seasoning Mix' on the AR website. The carrots and celery were very crunchy right after I made it and didn't seem to go with the Mexican flavor, however the next day they had softened up and the whole salad tasted much better, so letting it marinate awhile is a good idea. I ended up adding some cilantro since I had some on hand, a nice addition. This sure is a chock full of healthy stuff salad. ?

1 user found this review helpful
Reviewed On: Apr. 20, 2015
Crunchy Pineapple Smoothie
This was a great before a workout smoothie, light and refreshing with just the right natural sweetness and tartness from fresh fruit. You don't taste the green tea at all, but benefit from the extra boost of energy and not to mention health benefits green tea has. If you are looking for a filling breakfast smoothie to hold you over until lunch, I'd toss in a banana or handful of oatmeal. If you like sweet smoothies add some honey or agave nectar. I did hold off adding the whole cup of tea, and liked the consistency of the smoothie at a little less than 3/4 cup. I'm not sure why it is called crunchy, unless you add ice, mine was pretty smooth.

1 user found this review helpful
Reviewed On: Apr. 15, 2015
Scott's Grilled Salmon
This fish was so easy and so amazingly good. I had three 8.5 oz. fillets, so I just mixed up the marinade in a measuring cup and poured a little bit onto each fish while in sitting on their sheet of foil. I then sprinkled the Old Bay, salt and ground pepper, some minced garlic, and the teaspoon of capers, topping each with two lemon slices and a sprig of garden fresh rosemary. I then sealed all edges well into a pocket leaving room for the steam to expand. I also let the fish marinate in the foil packets for 30 minutes before cooking. I only made half the sauce since I could only get a tablespoon of lemon zest from my two lemons, but it was plenty for us. I just added about a teaspoon of minced rosemary and teaspoon of olive oil, a tablespoon seemed a bit much for our taste. I wasn't sure I'd like the sauce, but boy it sure was wonderful on the fish. I really wouldn't want to smother the fish with it since the fish was so refreshing even without it. We cooked on gas grill at 400° for 16 minutes and ate them right in the foil packets. This is going on our summer grilling rotation.

2 users found this review helpful
Reviewed On: Apr. 13, 2015
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